This salad is packed full of antioxidant-rich colourful vegetables to protect cells, reduce inflammation, support the liver and help the skin to glow. The vibrant green dressing also brings plenty of health benefits of its own – coriander and parsley are both great detoxifiers, tahini is rich in calcium, garlic is great for the gut, immune system and liver, while avocados and olive oil deliver heart-healthy monounsaturated fats and vitamin E.
Fantastic as a side dish, especially when served with barbecued meat or fish, or add some cooked salmon, chicken or chickpeas, plus a serving of rice or quinoa, to make it a meal in itself.
| Salad – serves 2 |
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| 1/4 red cabbage, cored and very finely sliced |
| ½ red onion, very finely sliced |
| 2 medium carrots, peeled and grated |
| 2 small or 1 large beetroot, peeled and grated |
| 8 stems of tenderstem broccoli, trimmed and flash-blanched for 2 minutes |
| Tablespoon of mixed seeds, such as sunflower and pumpkin |
| Handful of chopped walnuts |
| Dressing |
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| Juice of half a lemon |
| 2 Spring Onions |
| Half a clove of garlic |
| Handful of fresh coriander and parsley |
| 100ml extra virgin olive oil |
| 2 tsp cider vinegar |
| 2 tsp tahini |
| 1/4 avocado |
| 1/2 teaspoon honey |
| Good grind of sea salt |
Prepare all of the salad ingredients, and combine together in a bowl. Then
blend all of the dressing ingredients together using a jug or stick blender, until really smooth. Drizzle the dressing over the salad and enjoy!
